Michael Anthony

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Tuesday, November 3, 2015
8:00pm (Reception, 6:30-7:30pm)
 
An Evening with Michael Anthony
in conversation with Rachel Levin
 
discussing his new cookbook,
V IS FOR VEGETABLES: Inspired Recipes & Techniques
for Home Cooks—from Artichokes to Zucchini


William Turner Gallery
Bergamot Station Arts Center
2525 Michigan Avenue
Santa Monica, CA 90404

PURCHASE TICKETS 
$50 Reserved Section seating + Book
$95 Pre-Reception(6:30-7:30pm)* + Reserved Section seating + Book
$20 General Admission
* Reception includes selections prepared from the cook book, California wine

Michael Anthony is the executive chef-partner of Gramercy Tavern, the executive chef and director of Untitled, and the author of The Gramercy Tavern Cookbook. He received the James Beard Award for Outstanding Chef in the United States in 2015, after being named Best Chef, New York City, in 2012. Prior to joining Gramercy Tavern in 2006, he was the executive chef of Blue Hill at Stone Barns.

V IS FOR VEGETABLES: Inspired Recipes & Techniques for Home Cooks—from Artichokes to Zucchini is Michael Anthony’s first stand-alone cookbook. No one speaks the language of vegetables more eloquently than Michael Anthony, and in this beautiful gift to home cooks, he shows how to master the vibrant world of plant-based cooking. 

V IS FOR VEGETABLES includes a multitude of genius tips, helpful photographs, and exceptional recipes — all created in a home kitchen with a simple goal: to inspire cooks of all kinds to grasp the bounty of their produce markets, one glorious vegetable at a time. Anthony guide the reader through the market and at the stove. He tames prickly artichokes, elevates humble beets, and chops through thickets of chard and kale—just a few of the more than sixty vegetables this book covers. The result is a master class in unlocking the life-giving benefits and intense flavors of vegetables for every season.  

V IS FOR VEGETABLES speaks to vegetarians and omnivores alike. The recipes include crisply composed salads, fresh herb sauces, satisfying warm gratins, vibrant stews, simply sautéed greens over a bowl of grains, and veggies with meat and fish, too. They capitalize on the delicious effects of caramelization, flavorful broths, and the satisfying crunch of a raw vegetable served alongside its cooked counterpart. Each recipe was tested with a home cook’s needs in mind, and leads to a more naturally healthy and luxurious way of eating. 

Rachel B. Levin is the Los Angeles Editor at Clean Plates, a guide to healthy and sustainable restaurants and products, and the Los Angeles Local Expert forTravel+Leisure. She has written about food, restaurants, and healthy living for numerous publications including the Los Angeles Times, Travel Channel, andWestways, among others.

 

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